Southwest Bean and Quinoa Salad
Directions
- 1Rinse quinoa and cook according to package directions. Rinse under cold water to cool.
- 2Combine cooked quinoa, drained beans, corn, diced zucchini, diced bell pepper, diced red onion, chopped cilantro, and crumbled cotija cheese in a large bowl.
- 3In a small jar, whisk together olive oil, apple cider vinegar, lime juice, honey or agave, chili powder, cumin, smoked paprika, salt, and pepper.
- 4Pour dressing over salad and toss to combine.
Ingredients
- 0.5 cup dry quinoa
- 1 can black beans
- 1 can pinto beans
- 1 can red beans
- 1 cup corn kernels
- 1 small zucchini
- 1 bell pepper
- 0.5 red onion
- 1 jalapeño
- 1 small bunch cilantro
- 4 oz cotija cheese
- 0.33 cup extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 2 Tbsp lime juice
- 1 squeeze honey or agave nectar
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 pinch kosher salt
- 1 pinch black pepper
Equipment
can openerstrainerrice cookerknifecutting boardsmall bowllarge bowlmeasuring cupsmeasuring spoonssmall jar
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